The re­sult­ing charred mix­ture was then cut into squares, driz­zled with maple syrup and sprin­kled with ic­ing sugar. By then, it had lost any re­sem­blance to the orig­i­nal Gal­lic pas­try. The video, shared on so­cial me­dia, pro­voked out­raged com­ments.

Some com­pared the “des­e­cra­tion” of the crois­sant to an act of war and others likened the recipe to blas­phemy.

“I feel in­sulted not just as a French­man but as a liv­ing be­ing pos­sess­ing a cul­ture,” one tweet said. “Wars have started for less than this,” said an­other. “In France you would go to jail for do­ing this,” a third Gal­lic gourmet com­mented.

Some so­cial me­dia users won­dered why “les ros­b­ifs” hated crois­sants so much that they had de­cided to sub­ject them to tor­ture. “Leave our crois­sants in peace,” said one. An­other com­mented: “This dish is an in­sult to the French cui­sine.” An­other said: “In French we say ‘beurk’ (yuck).”

Many de­scribed the recipe as a crime against gas­tron­omy, say­ing heads had been chopped off for less and post­ing pic­tures of the guil­lo­tine.

It is not the first time Bri­tons have been ac­cused of de­fil­ing the sa­cred crois­sant. In 2016, Tesco su­per­mar­kets in­tro­duced straight crois­sants, say­ing their cus­tomers were strug­gling to spread their but­ter on the tra­di­tional curved pas­tries.